BP (or anyone else),
I've been looking at brewing this on the yeast cake of another brew. Do you think if I used dry yeast for the initial brew (Safale-US 56/US 5) I could still ferment dry, or would I be left with a lower ABV and too much sweetness?

Thanks

I think you will probably do fine with a repitch. What was the OG of the original and were the IBUs? High alcohol and IBUs both have a reducing effect on yeasts attenuation.

__________________Before I learned to brew I was poor, sober and lonely. Now I am just poor.

One more question, as I hope to brew this one in the upcoming weeks (I take a while to plan). Where can I get roasted rye? I asked this question in the Recipes/Ingredients forum a week or two ago without response, so I figure, why not ask the guy who's already made it.

So I really screwed up with my batch of this, recovering only 2-3 gallons, not getting a hydrometer reading, etc. Stupid whole hops clogged my siphons. I did, however, pitch this onto a yeast cake, which started going at it almost instantly.

My question is this: I want to redo the batch, but probably won't be brewing anything else beforehand, so no yeast cake. Would two pouches of S-05 yeast be enough, or would 3 be better?

EDIT: I may be brewing a mild before it gets too cold. Would a mild make a large enough yeast cake for this beer?
Thanks!

forsberg:
Have you tasted this with the Weyermann Chocolate Rye? I just opened a bottle, and it really lacked the roast character required for stout. I think the chocolate rye isn't a dark enough roast. Mine tasted like really dark chocolate! The alcohol was very well hidden, and the beer reminded me of Tommyknocker Cocoa Porter. Delicious, but very strong in flavor. Enjoyable, just not what I was expecting. Might try toasting the chocolate rye a little more in my oven next time, or using the chocolate rye and replacing the Belgian chocolate with roasted barley.